Merguez Sausages With Borlotti Bean & Pancetta Stew With Sage For 2 Weekly Recipe Box

A popular sausage in the Middle East, spicy and made of lamb or a mix of lamb and beef, this recipe is slow-cooked allowing all the flavors to combine and work together – The pancetta adds saltiness and bites to the stew, the mange tout, a crispness – The potatoes work to add balance and help to bring the dish together. Try the Merguez Sausages for 2 on a weekly recipe box.

BUY 3 RECIPES AT A DISCOUNT Select any 3 recipes for 2 people and create a weekly dinner box.

Products have a shelf life of a min. of 5 days, protein can be frozen.

This is a one off purchase not a subscription.
Artisan ingredients included:
  • 300 g Handmade Moroccan Merguez Sausages
  • 150 g Smoked Pancetta
  • 420 g Italian Cooked Borlotti Beans
  • 3 Cloves of Garlic
  • 1 bunch Italian Rosemary
  • 10 Leaves of Italian Sage
  • 100 g Red Onions Diced
  • 500g Gourmet Mid New Potatoes
  • 250 g Mange Tout
From Your Cupboard:
  • 300 ml Dry White Wine or Chicken Stock
  • Olive oil
  • Unsalted Butter
  • Sea salt
  • Freshly-ground black pepper

How Many People For Dinner

Select Number of Guests and Click 'Add To Basket'

£26.00

ORDER NOW FOR FREE DELIVERY ON SATURDAY 20TH MARCH

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.

More Delicacies by This Producer

Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

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